Pressure Cooker Shiitake Mushroom Stock

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A quick and easy-to-make flavorful shiitake mushroom stock made from affordable dried shiitake mushrooms. Pressure Cooker Shiitake Mushroom Stock is a great way to take your homemade soups to the next level. 

Pressure Cooker (Instant Pot) Shiitake Mushroom Stock

A few weeks ago I had the pleasure of dining at Deer Valley’s Fireside Dining at the Empire Canyon Lodge in Park City, Utah as guests of the Deer Valley Resort.

Deer Valley is a beautiful, upscale ski resort, and the Empire Canyon Lodge used for skiers to grab a quick lunch during the day is transformed in to a posh restaurant at night. 


Four course are served buffet style by five roaring fireplaces. We enjoyed all the courses, but it was the Veal Stew that my husband and I both went back for seconds of.

The Veal Stew isn’t your typical tomato based stew with potatoes and carrots. It’s made with white wine, heavy cream and wild mushrooms. It’s incredibly rich and incredibly delicious.

Two packages of Dried Shitake Mushrooms

I asked if the chef would be willing to share the recipe so I could share it with my readers, and  Deer Valley sent me the recipe!

The recipe called for porcini stock, but dried porcini mushrooms were triple the price of dried shiitake mushrooms. I bought the dried shiitake mushrooms at Sprouts for $1.99 for a 1-ounce bag.

A quick, easy-to-make, flavorful shiitake mushroom stock is made from more affordable dried shiitake mushrooms.

The stock is super easy to make in the pressure cooker. It gives the stew a beautiful color and great mushroom flavor.

I’ll share the Veal and Wild Mushroom Stew recipe on Barbara Bakes, or if you prefer, I now have a pressure cooker version of the Veal and Wild Mushroom Stew.

Pressure Cooker (Instant Pot) Shiitake Mushroom Stock

Pressure Cooker Shiitake Mushroom Stock

Yield: 3 cups stock


  • 2 ounces dried Shiitake mushrooms
  • 2 carrots, peeled, trimmed and roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 4 cups water


Rinse mushrooms briefly under cool running water to rid of grit or sand. Place all ingredients in pressure cooking pot. Close and lock the lid. Select high pressure and 20 minutes cook time.

When the beep sounds, turn the pressure cooker off and use a natural pressure release.

Strain the stock through a fine mesh strainer and discard the solids. Use immediately, store in the refrigerator for 2-3 days, or freeze for up to 3 months.

Disclosure: Deer Valley hosted my family for dinner, but all opinions expressed are always my own.

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originally published April 22, 2015 — last updated October 7, 2020
Categories: Soup